These One Pan Korean Beef Bowls have such a unique and bold flavor. They are jam packed with veggies and other beneficial ingredients like fresh garlic and ginger that are both so good for your immune system.
This meal is a little bit of a labor of love. It takes a while to prepare it- about 45 minutes, but it is so worth it! If you are someone that loves different flavors and textures, the carrot ribbons in here are going to have you making it again and again. It has been a family favorite for years now.
In attempt to make these Korean beef bowls a balanced meal, the base is ground beef, vegetables (zucchini and carrot ribbons) and brown rice. This particular time I used instant brown rice to save myself another dirty dish. I have been making this for several years and I have tried so many vegetable combinations. Carrot ribbons and zucchini are my family's favorite. I have also used onions, broccoli, and yellow squash before. All of them have been good, but this one is my favorite.
If you're in the mood for a simple treat after, check out my Easy Almond Flour Oat Balls.
Other Recipe Inspiration
- The Best Sausage Tortellini Soup
- High Protein Buffalo Wing Dip
- Simple Chicken Salad
- Easy Homemade Pizza Dough
- Easy Sheet Pan Garlic Chicken and Broccoli
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Equipment needed:
- Large stainless pan
- tongs- to toss around the carrot ribbons as they are cooking
- a peeler to make the carrot ribbons
- 3 small bowls (the size of dipping bowls)
- Spatula or Stirring Spoon
- Cutting Board
- Knife
- Measuring Spoons
Ingredients:
- Ground Beef: The protein part of the base
- Brown Rice: Use whichever kind you prefer. I usually use jasmine rice or cauliflower rice. This particular day I used some instant brown rice.
- Vegetables: You can use cauliflower rice, Carrot Ribbons (Get the whole unpeeled carrots), and Zucchini
- Flavor: Garlic, Ginger, Coconut Aminos, Sesame Oil, Salt, Pepper. Green Onion, White Wine Vinegar.
Instructions:
- First, Gather everything you need.
- Then, Wash and Peel carrots into ribbons (See photo) Don't use the outer layer or the core.
- Wash and Quarter your zucchini long ways and slice thin. (See photo)
- Wash and slice the green onions, keeping the green ends and the white ends separate.
- Add your green onion to one dipping bowl, and your white to another. Add some white wine vinegar over the white slices and let them marinate.
- If you are cooking rice, get your water boiling for that. Cook the rice according to package instructions. If you are using instant rice, wait until you are cooking the veggies to start that.
- Heat your pan and add a splash of olive oil. Next add in your ginger and garlic. Stir them around and spread them out then add in your ground beef. If you like to drain your fat, you can wait to add the garlic and ginger until you drain your fat. Once the meat is fully cooked with no pink, add in a splash of coconut aminos (Soy sauce is great too) to your meat and let it brown. This will probably take a few minutes.
- Once the meat is browned, set it aside and add another splash of olive oil. Add your zucchini and cook for 1-2 minutes, then add in your carrot ribbons. Add salt and pepper.
- In the third dipping bowl, mix 1 part sesame oil to 2 parts coconut aminos. How much you want will vary depending on how saucey and bold you like things. Start with 1 tablespoon sesame oil to 2 tablespoon coconut aminos. You can sub the coconut aminos for soy sauce.
- Once everything is done cooking, layer your rice, beef, and veggies. Then drizzle over your sauce and add in some green onion (Both marinated white slices and green slices.) Sesame seeds are a great addition, too.
Notes
- You can use whichever rice you prefer. I have used jasmine rice, cauliflower rice, instant brown rice. They are all delicious, do what works for you.
- If you don't have coconut aminos, you can substitute it for soy sauce. It will be less sweet and saltier if you do that.
- Play around with the veggies. I have tried so many combinations over the years and my absolute favorite is zucchini and carrots. I have tried onions, broccoli, yellow squash, and mushrooms. It might take a little experimenting to get your favorite combination right.
If you loved this recipe, I would be so appreciative of a 5 star rating. Like I tell my family, thank you for being one of my taste testers!
📖Recipe
One Pan Korean Beef Bowls
These One Pan Korean Beef Bowls have such a unique and bold flavor. They are jam packed with veggies and other beneficial ingredients like fresh garlic and ginger that are both so good for your immune system and so delicious!
Equipment
- Stainless Pan Large
- 3 dipping bowls (tiny bowls)
- spatula
- cutting board
- knife
- measuring spoons
Ingredients
- 1 lb ground beef
- 1 Cup Rice uncooked (Makes about 3 cooked cups)
- 1 Zucchini large thinly quartered and sliced
- 10 carrots full size-ribboned
- 1 bunch green onions
- 1.5 tablespoon garlic fresh-minced
- 1.5 tablespoon ginger fresh-minced
- 3 tablespoon olive oil for cooking
- 2 tablespoon white wine vinegar for the white tips of the green onion
- 1 tablespoon sesame oil
- 4 tablespoon coconut aminos or soy sauce- see note
Instructions
- Gather everything you need.
- Wash and Peel carrots into ribbons (See photo) Don't use the outer layer or the core.
- Wash and Quarter your zucchini long ways and slice thin. (See photo)
- Wash and slice the green onions, keeping the green ends and the white ends separate.
- Add your green onion to one dipping bowl, and your white to another. Add some white wine vinegar over the white slices and let them marinate.
- If you are cooking rice, get your water boiling for that. Cook the rice according to package instructions. If you are using instant rice, wait until you are cooking the veggies to start that.
- Heat your pan and add a splash of olive oil. Next add in your ginger and garlic. Stir them around and spread them out then add in your ground beef. If you like to drain your fat, you can wait to add the garlic and ginger until you drain your fat. Once the meat is fully cooked with no pink, add in about 2 tablespoon of coconut aminos (Soy sauce is great too) to your meat and let it brown. This will probably take a few minutes.
- Once the meat is browned, set it aside and add another splash of olive oil. Add your zucchini and cook for 1-2 minutes, then add in your carrot ribbons. Add salt and pepper.
- In the third dipping bowl, mix 1 part sesame oil to 2 parts coconut aminos. How much you want will vary depending on how saucey and bold you like things. Start with 1 tablespoon sesame oil to 2 tablespoon coconut aminos. You can sub the coconut aminos for soy sauce.
- Once everything is done cooking, layer your rice, beef, and veggies. Then drizzle over your sauce and add in some green onion (Both marinated white slices and green slices.) Sesame seeds are a great addition, too.
Notes
You can use whichever rice you prefer. I have used jasmine rice, cauliflower rice, instant brown rice. They are all delicious, do what works for you.
If you don’t have coconut aminos, you can substitute it for soy sauce. It will be less sweet and saltier if you do that.
Play around with the veggies. I have tried so many combinations over the years and my absolute favorite is zucchini and carrots. I have tried onions, broccoli, yellow squash, and mushrooms. It might take a little experimenting to get your favorite combination right.
Nutrition
Calories: 676kcalCarbohydrates: 58gProtein: 25gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 81mgSodium: 529mgPotassium: 1018mgFiber: 6gSugar: 9gVitamin A: 25635IUVitamin C: 20mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was!
What veggie combination did you use? If you loved this, I would appreciate a review. Thank you for your support!
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